Best 5 Carrots And Rutabagas With Lemon And Honey Recipes
**Explore a Symphony of Sweet and Savory Flavors: A Culinary Journey with Carrots, Rutabagas, Lemon, and Honey**
Discover a delightful harmony of flavors in this curated collection of recipes featuring carrots, rutabagas, lemon, and honey. Embark on a culinary adventure where the natural sweetness of carrots and rutabagas meets the bright acidity of lemon and the golden embrace of honey. These carefully selected recipes offer a diverse range of dishes, from vibrant salads and roasted vegetables to comforting soups and tangy glazes. Prepare to tantalize your taste buds with every bite as you explore the endless possibilities of this flavorful quartet.
LEMON-GLAZED CARROTS AND RUTABAGA
If you like carrots and rutabagas, this colorful side dish is a real winner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.
Nutrition Facts :
CARROTS AND RUTABAGAS WITH LEMON AND HONEY
Make and share this Carrots and Rutabagas With Lemon and Honey recipe from Food.com.
Provided by WI Cheesehead
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rutabaga in large pot of boiling water 2 minutes.
- Add carrots and cook until vegetables are tender, about 6 minutes; drain.
- Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
- Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
- Season with salt and pepper, remove from heat, and mix in fresh chives.
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
LEMON GLAZED CARROTS AND RUTABAGAS
Make and share this Lemon Glazed Carrots and Rutabagas recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
- Place into saucepan; add broth.
- bring to boil.
- Reduce heat;cover and cook for 13 to 15 minutes or until tender.
- Do Not Drain.
- Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
- Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
- Serve.
Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 170.5, Carbohydrate 12.6, Fiber 3.1, Sugar 8.4, Protein 1.7
LEMON HONEY GLAZED CARROTS
Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.
Provided by VVMYRSS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
- Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g
Tips:
- Choose fresh, tender carrots and rutabagas for the best flavor and texture.
- Scrub the carrots and rutabagas well to remove any dirt or debris.
- Cut the carrots and rutabagas into uniform pieces so that they cook evenly.
- Use a large skillet or Dutch oven to cook the vegetables so that they have plenty of room to brown.
- Add the lemon zest and honey to the vegetables towards the end of cooking to brighten and enhance their flavor.
- Season the vegetables with salt and pepper to taste before serving.
Conclusion:
Carrots and rutabagas with lemon and honey is a simple but flavorful side dish that is perfect for any occasion. The vegetables are roasted until tender and slightly caramelized, and the lemon and honey add a bright, sweet flavor. This dish is sure to please everyone at your table. Here are some additional tips for making this dish:- For a vegan version of this dish, omit the butter and use olive oil instead.
- If you don't have rutabagas, you can use all carrots instead.
- This dish can be served as a side dish or as a main course. If you're serving it as a main course, consider adding some protein, such as grilled chicken or fish.
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